Have a Slice of Humble Pie: Ladue’s New Pizzeria

New Ladue Pizzeria is Serving Up Humble Pie

St. Louis, MO/May 16, 2017 (STLRestaurant.News) Humble Pie – Just in time for a spell of beautiful, summer-like weather in St. Louis, a new pizzeria offering outdoor-only seating has opened in Ladue. Humble Pie at 9783 Clayton Road in Ladue has been open about two weeks, offering fresh pizza with for takeout, delivery, and patio dining. The new pizzeria occupies the spot left vacant when Red-L Pizza closed last November.

Humble Pie owners, husband and wife, Mark and Jessica Lucas are no strangers to hungry St. Louis County denizens. Their Fozzie’s Sandwich Emporium shops in Richmond Heights (1170 S. Big Bend Blvd.) and Des Peres (11656 Manchester Road) have been local favorites for their big, inventive sandwiches made with fresh ingredients (some of which they grow themselves) and perfectly crispy, house-made chips.

The Lucas’ commitment to creating real food made with locally sourced, fresh ingredients and without unnecessary additives is carrying through to their new pizzeria. The pizzas at Humble Pie are made with small batch, organic dough, then heaped with fresh, wholesome toppings. There are plenty of vegan and gluten-free options too. This healthier approach to pizza means there are delicious creations that diners can also feel good about.

Diners can choose from their crispy, thin crust, or their thicker, Sicilian-style crust. At lunchtime, they offer pizza by the slice. The rest of the time the price is based on crust type and size, with three price points: 12-inch thin, 14-inch thin or half pan Sicilian, and 18-inch thin or whole pan Sicilian. There’s also a 10-inch gluten-free crust available for $2.00 more.

Pizza purists will appreciate menu classics like the Humble Margherita with it’s organic red sauce, fresh mozzarella, fresh basil, drizzled with olive oil and a dash of pink himalayan salt. They also offer some creative combinations like the Presto Pesto with fresh pesto, red peppers, artichokes, chicken and fresh herbed goat cheese; the BRIEzy with Brie cheese, granny smith apples, dates, fig balsamic, and fresh arugula; plus pizzas made with sliced Brussels sprouts and bacon, or barbecued cauliflower. And diners are free to select their own combination of toppings from lists that include all the classics like Italian sausage, pepperoni, green peppers, and onions, plus less conventional choices like marinated artichokes hearts, hot cherry peppers, chopped peanuts, fennel, salmon, organic tofu, and falafel, plus fresh herbs.

The selection doesn’t stop there. Humble Pie offers several cheeses, which diners can mix and match as they desire. There’s the house’ classic-style mozzarella, plus fresh mozzarella, smoked mozzarella, a pepper jack-mozzarella blend, vegan Daiya mozzarella, fontina, brie, feta, and goat cheese. The menu includes dozens of options for vegetarians and vegans, each indicated with a small leaf icon (vegetarian), and a circled leaf (vegan).

There’s also a kids’ menu with options like pizza, baked chicken strips, mac & cheese, as well as pizza bread grilled cheese and pizza bread PB&J.

Dessert includes a selection of small pies (1–2 servings) in flavors like Vegan Mexican Chocolate, with a hint of cayenne, cinnamon, silken tofu, and vegan chocolate in a coconut graham crust. There’s also the Gimme S’More made with hazelnut chocolate ganache and marshmallow fluff, plus salted caramel apple, and blueberry lemon. They also make pie pops, which are like really small, two-crusted pies on a lollipop stick. And their signature granola bars, playfully dubbed “The Humble Square.” It’s a crunchy, sweet combinations of pumpkin seeds, flax, unsweetened dried cherries, mini chocolate chips, rolled oats, sunbutter, flour, and maple syrup.

Humble Pie is open daily from 11:00 a.m. to 9:00 p.m. Keep in mind, they offer takeout and delivery ($10 minimum), and the only seating is on their patio. But when the weather is as nice as this week’s, that’s plenty.

Susan Smith-Harmon

Susan Smith-Harmon is an experienced writer, editor, and broadcast journalist with a strong news background. She’s worked in radio and television news, and for national and international newswire services.

She began her career in public radio while still a student at the University of Missouri-St. Louis (where she earned a B.A. in Communications). She soon made the jump to news/talk radio, handling assignments from field reporting, airborne traffic, and news anchor, to producing and hosting daily talk shows. She’s also worked in television, most recently as the inaugural producer for The Allman Report on KDNL-TV 30, and as a news writer and reporter for national and international newswire services.